Oven



April 3, 192s.

R. W. WILLIAMS ET AL OVEN Filed Aug.l5, 1925 Patented Apr. 3, 1928.

UNITED STATES PATENT OFFICE.`

. i :ROBERT W. WILLIAMS AND HARRY R. WILLIAMS, F BROOKLYN, AND IRWIN ELLIOTT,

0F EW YORK, N. Y., ASSIGNORS TO TILLLIAMS` OVEN MANUFACTURING COI- IPANY, A. CORPORATION OF NEW YORK.

OVEN.

This invention relates to baking ovens and methods for controlling the temperatures of the same. More particularly it relates to ovens utilized for commercial baking purposes.

Two 4types of commercial baking ovens are now in common use, one known as the direct oven in which the heat is applied directly to the baking chamber, such as by means of gas ames, high pressure steam pipes, or merely by a wood or coal lire built directly in the baking chamber; the other known 'as the indirect oven and operating by heat supplied to the baking chamber by means of. conduction and radiation from heat fines around the baking chamber. The indirect oven has attained considerable popularity by reason of the fact that it is the.

ticularly when gas flames are used since the v burners may be quickly turned on or of or varied to create a change in the size of the flames. Where a variety of goods are baked, the ability to control and change the temperature of the baking chamber quickly 1s a very desirable feature.

An bject of this invention is to provide an improved bakers oven which will possess the best' features of both systems; which will I provide a solid, lasting heat stored in lues as in the indirect type; which will permit'one to quickly alter the temperatureof the baking chamber and hearth at will; which' will permit of any desired variation in the temperatures of the baking chamber and the earth or floor of the same; and which will be relatively simple, eicient, practical and inexpensive.

A further object is to provide an improved method of heating the baking chamers of commercial baking ovens by which a more eifective, rapid and variable control of the temperatures in the baking` chamber and ioor thereof may be obtained selectively; and which will be exceptionally simple, practical, eicient, and effective.

novel features will be particularly pointed Various'other objects and advantages will Application filed August 13, 1925. Serial No. 49,974.

out hereinafter in connection with the appended claims.

In the accompanying drawing we have illustrated a sectional elevation of a bakers oven constructed in accordance with the iny vention.

In the illustrated embodiment of the invention, the `oven structure is provided with a baking chamber 1 having a hearth or ioor 2, a heating chamber 3 and a flue or fire box 4. The floor or hearth 2 beneath the baking chamber is provided with one or more flues 5 by means of which the hearth or' floor of the baking chamber may be heated. For simplicity but a single ue is illustrated, but this flue is yprovided with baii'les 6 and 7 which extend transversely across the flue alternately from opposite side walls but stop short of the wall opposite that from which they extend, so as to provide communication from opposite sides of each baiiiebut with the communication between diferent sections of the heating flue provided at opposite sides of the flue passage. Thus any-gases passing through the heating flue will be compelled to take a tortuous path therethrough, thus bringing the gases 1n contact with practically the entire area of the flue.

The baking chamber is rovided with a suitable door 8 movable rom the closed position shown in full lines on the drawing, to open position shown in dotted lines, 1n order to provide access to or for inspection of the baking chamber. The door is suitably mounted, suc-h as upon a rotary ivot rod 9, and may be counterbalanced y a weight 10, so that it will readily remain in either open or closed position. The oven structure is provided with a conduit 11 which connects one end of the heating chamber 3 with the door end of the baking chamber l, the conduit 1 1 preferably entering the baking chamber `in a direction toward the rear. vAnother conduit 12 connects the rear end of the baking chamber with the opposite end of the .heating chamber.

The heating chamber is supplied with heat from the Vflue or fire box 4, (preferably by radiation and conduction, an tained air which is heated thereby is circulated through the baking chamber by means of the dues 11 and 12. The Hue or re box the con- 4 may be of any suitable construction, but in the embodiment illustrated, it is provided at one end with a grate 13 upon which a fire may be built and maintained, access to the grate end of the box being obtained by an inside Hre door 14 and an outside lire door 15. The burning gases from the fuel on the grate 13 pass along the Hue box and thence by a Hue 16 to a chimney flue 17, the latter passing upwardly through the structure into a damper box 18 which communicates with a chimney pipe 19. The damper box is provided with a suitable damper valve 20 which is controlled by' a rod 21, so that it may be opened or closed to various extents in the usual or any suitable manner. In the particular type illustrated, the valve is a sliding valve which is pulled open to various extents by merely pulling outwardly upon the rod 21.

The oven structure is also provided with a conduit or passage 22 which connects the heating chamber 3 with one end of the heating Hue 5, the opening of this conduit or passage 22 into the heating Hue being controlled by a suitable valve 23 operated by a rod 24. In the type illustrated the valve 23 is a sliding valve which may be operated into closed position to various extents by merely pulling outwardly upon the rod 24.

The other end of the heating Hue is in communication with the Hue 12 from the baking chamber. The Hue 12 is provided at a suit-- able point, such as atv its entrance into the heating chamber 3, with a blower 25 such as a fan carried -by a shaft 26 extending through a wall ot' the structure. The outwardly extending end of the shaft 26 is rotatably supported in bearings 27, and carries a pulley 28 which is driven by a belt 29. The belt 29 is driven from a suitable source of power such as an electric motor 30 conveniently mounted upon the structure. Obvio'usly any other source of power may be rovided for the blower, or the motor may e directly geared to the shaft 26.

When the blower is operated, it will force the air through the heating`chamber 3 and through the conduits or passages I1 and 22 into the baking chamber and the heating Hue,

the circulation being completed through the common conduit 12 connecting the baking chamber and heating Hue with the heating chamber 3. 'The conduit or passage 11 is preferably controlled' by a suitable damper or valve 31, so that by suitably varying the valves 31 and 23, the relative proportions of hot air which pass through thebaking chamber and heating Hue may be varied and controlled.

The structure may also be provided with a conduit or passage 32 `connecting the heating chamber 3 with the exterior of the structure and discharging directly into the air. This conduit or passage 32 is controlled by a suitable damper or valve 33 which is operated or manipulated by a suitable controlling handle 34. Y,

In the operation of an oven constructed in this manner, let it be assumed that all of the dampers or valves, with the exception of the valve 20 of the damper box, are closed, the valve or damper 20 being open to permit of the passage of the smoke and combustion gases from the Hue to thel chimney. When a tire is provided in the Hue box,pthe hot gases will pass through the box 4 and thence through the Hue 16 to the chimney Hue 17, and thence to the chimney. The hot gases while passing to the chimney will heat the walls of the heating chamber 3, so that by conduction and radiation the air in the heating chamber 3 will be heal ed.

If the blower 25 is operated and the valve or damper 3l is opened, the hot air in the heating chamber will be forced through the passage or conduit 11 into the baking chamber at the door end thereof, thence through the baking chamberto the rear end thereof, and through the conduit 12 lback to the blower and the heating chamber. The hot air circulating through the baking chamber Will heat the walls thereof and bake any goods which are placed therein. The baking chamber may be preheated by circulating the hot air therethrough before the goods to be baked are placed therein.

It' additional heat is desired for the hearth or Hoor, the valve o1' damper 23 may be opened by pushing rearwardly upon the rod 24, 4and thereupon a portion of the hot air will pass through the conduit or passage 22 and through the heating Hue 5, leaving the latter and returning to the heating chamber through the common conduit or passage 12. The hot air will be circulated both through the baking chamber and the heating Hue in the Hoor of the chamber, so that by varying the dampers yor valves 31 and 23, the relative proportions of the hot air passing directly through the baking chamber 1 or through the heating Hue 5 may be varied as desired. Thus a very effective control of the temperature within the baking chamber and for the hearth or Hoor of the chamber is possible. Of course, by closing damper 31 andopening valve 23, all the hot air may be passed through the heating Hue in the hearth or baking oven Hoor.

When one desires to lower the temperature of the baking chamber or hearth, it is into the air. The air thus displaced from the heating chamber will be replaced by cool air drawn in through the open door of the lil baking chamber and circulated through the' tained in the baking chamber and over the hearth and Hoor thereof. If goods are to .be baked which require a stronger bottom heat the valve or damper 23 may be opened, and if necessary the damper 31 may be partially or entirely closed so as to direct all or most of the heat through the heating Hue in the Hoor or hearth. Absolute temperature control is thus possible for the baking cham-I ber and Hue. It willl be noted-that with an oven constructed in this manner, a. wide variety of goods may be baked therein in rapid succession without delays lcaused by waiting for temperature changes to occur as in other types of-ovens.

While the heating chamber is illustrated as incorporated in the actual oven structure in which the baking chamber'is placed, it will be understood that this is optional, and that the air may be heated at a point'distant from the baking chamber and hearth Hues and circulated therethrough through suitable conduits in the manner described.

It will be obvious that various other changes in the details, which have been herein described and illustrated for the purpose of explaining the nature of the invention, may be made by those skilled in the art within the principle and scope of the invention as expressed in the appended claims.

1. In a bakers oven, a structure having a baking chamber and a heating chamber, conduits connecting said chambers at the front and rear ends to permit of a circulation of air through both of said chambers successively, means `for supplying heat to said heating chamber, means for causing a forced circulation of the air between said chambers through said conduits successively, a valve in one of said conduits between the chambers for regulating the quantity of circulation between the chambers, said baking -chamber having a door at the front end to admit atmospheric air to said chamber for circulation therethrough to the rear conduit for passage to the heating chamber for cooling the baking chamber, and a conduit connected to said heating chamber for receiving the air therefrom and conducting it out of the structure when the baking chamber door is opened and said valve' is at least partially closed, whereby the temperature of the baking chamber may be quickly'reduced.

2. In a bakers oven, a structure having a baking chamber and a heating chamber, conduits connecting said chambers at the front and rear ends to permit of a circulation of air through both of said chambers successively, means 4for supplying heat to said heating chamber, means for causing a forced circulation of the air between said chambers through said conduits successively, a

valve in one of said conduits between the chambers for regulating the quantity of circulation between the chambers, said baking chamber having a door at the front end to admit atmospheric air to said chamber for circulationtherethrough to the rear conduit for passage to the heating chamber for cooling the baking chamber, a conduit connected to said heating chamber for receiving air from said heating chamber and conducting it out of the structure when the baking chamber door is opened and said valve is at least partially closed, whereby the temperatureof the baking chamber may be quickly reduced, and a valve in said last named conduit for preventing unintentional escape of vthe hot air from said heating chamber.

In a bakers oven, a structure having a baking chamber, a heating chamber with a heating Hue extending through the Hoor of the baking chamber, a door for said baking chamber, a conduit connecting the heating chamber with the door end of said baking chamber, a valve to control said conduit, another conduit connecting the heating chamber with one end of the heating Hue under the v Hoor of the baking chamber, a common con duit for connecting the rear end of the bak ing chamber and the corresponding end of the heating Hue with the heating chamber,

a blower for causing a circulation of heated air between said chambers through sa1d conduits vand to cause circulation of cooling air through the baking chamber into the heating chamber when said door is open and said valve is closed. for cooling said chambers, and means for supplying heat to said heat,- ing chamber.

4. In a bakers oven, a a baking chamber, a heatin chamber, a heating Hue extending throu Il the Hoor of the baking chamber, a door for said baking chamber, a conduit connecting the heating chamber with the doorend of said baking chamber, a valve to control said conduit,

structure having another conduit connecting kthe he'atfilng` chamber with one end of the heatin through the Hoor of the baking cham er, a common conduit for connecting the rear end of the baking chamber and the corresponding end of the heating Hue with the heating chamber, means associated with said common conduit for causing a circulation of heated air between said chambers through said conduits, `and to cause circulation of cooling air throu h the baking chamber into the heating cham er when said door is open and said valve is closed for cooling said duits connecting chambers, and means for supplying heat to said heating chamber, said irst named conthe heating chamber to the heating flue an the door end of the baking chamber being valve controlled, whereby the proportions of hot air conducted from the heatin chamber to either the heating iue or ba ing chamber may be selectively varied.

5. In a bakers oven, a structure having a baking chamber, a heating chamber, a heatflue extending through the floor of the 1n baIing chamber, a door for said baking chamber, a conduit connecting the heating chamber with the door end of said baking chamber, a valve to control said conduit, another conduit connecting the heating chamber with one end of the heating lue'through the Hoor of the baking chamber, a valve to control the last named conduit, conduit means connecting the rear end of the baking chamber and the corresponding end of the means, means for supplying heat to said heating chamber, whereby the proportions of hot air conducted from the'heating chamber to either the 'lue or baking chamber may be selectively varied, and another valve controlled conduit connecting the'heating chamber to the exterior of the structure, whereby when the baking chamber door is opened and the conduits connecting the heating chamber with the heating flue and baking chamber are closed, cold airv may flow through the baking chamber to the heating chamber to l cool the same to the desired extent.

In witness whereof, we hereunto subscribe our signatures.

ROBERT W. WILLIAMS. HARRY R. WILLIAMS. IRWIN ELLIOTT. 

